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Asparagus and Goat Cheese Salad

3 Min

Say bye-bye to the boring salad of yesteryear because this new Asparagus and Goat Cheese Salad is in town and here to stay! Get ready for this one, everyone! It's a knock-out!

What You'll Need

  • 1 pound fresh asparagus
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil
  • 1 large head Boston lettuce, torn
  • 2 ounces goat cheese

What to Do

  1. Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cook asparagus in a small amount of boiling water 3 minutes or until crisp-tender. Drain well, and set aside.
  2. Combine vinegar, salt, and pepper in small bowl; add oil in a thin stream, whisking until blended. Pour dressing over asparagus; toss gently to coat.
  3. To serve, divide lettuce evenly among 6 individual salad plates. Spoon asparagus over lettuce; crumble cheese evenly over asparagus.


Spring's the season when delicate, pencil-thin asparagus are at their peak. Before you cook 'em, snap 'em! That is, hold a spear in one hand and snap off the tough end with the other hand; what's left will cook up oh-so-tender!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 223
  • Calories from Fat 195
  • Total Fat 22g 33 %
  • Saturated Fat 4.7g 24 %
  • Trans Fat 0.1g 0 %
  • Protein 4.9g 10 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 9.9mg 3 %
  • Sodium 230mg 10 %
  • Total Carbohydrates 3.9g 1 %
  • Dietary Fiber 1.9g 8 %
  • Sugars 1.9g 0 %

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Crunchy Cucumber Salad

You'll be cool as a cucumber when you bring this one to the table! This Crunchy Cucumber Salad features extra-crispy cukes and bell peppers, making it a light 'n' tasty go-along.

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